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Summary

Aesthetic taste, often regarded as the cornerstone of artistic appreciation and cultural discernment, is a deeply personal yet universally influential aspect of human experience. It encompasses the subjective judgments we make about the beauty, harmony, and emotional resonance of art, design, literature, music, and the world around us. Rooted in our unique perceptions, experiences, and cultural backgrounds, aesthetic taste shapes how we interpret and engage with the myriad forms of creative expression that surround us.

At its core, aesthetic taste reflects our innate human desire to seek out and connect with experiences that evoke pleasure, provoke thought, or stir our emotions. It is a multifaceted phenomenon, influenced by a complex interplay of factors including individual preferences, societal norms, historical context, and evolving trends. While some may gravitate towards classical elegance, others may find allure in avant-garde experimentation. Similarly, what one person finds captivating, another may find mundane or even unsettling.

Yet, despite its inherently subjective nature, aesthetic taste is not merely arbitrary or capricious. Rather, it often reflects deeper insights into our values, beliefs, and aspirations. Through our aesthetic preferences, we express aspects of our identity, worldview, and cultural heritage. Moreover, aesthetic taste serves as a lens through which we navigate the vast tapestry of human creativity, enriching our lives with moments of inspiration, introspection, and delight.

In contemporary society, discussions surrounding aesthetic taste are central to debates about art, design, and cultural production. From the halls of museums to the pages of fashion magazines, individuals and institutions alike grapple with questions of what constitutes beauty, significance, and artistic merit. These dialogues not only shape the trajectory of creative industries but also challenge us to confront our own biases and assumptions, fostering a deeper understanding of the diverse perspectives that shape our shared cultural landscape.

In essence, aesthetic taste is a dynamic and evolving phenomenon that transcends boundaries of time, geography, and medium. It invites us to explore the infinite possibilities of human imagination and creativity, forging connections that bridge the gap between the individual and the collective, the past and the present, the familiar and the extraordinary. As we embark on this journey of aesthetic discovery, we are reminded of the profound capacity of art and beauty to illuminate the human experience and inspire us to see the world with new eye

Key works Carroll 2022, Martínez Marín & Schellekens 2022, Wyatt et al 2022, Dinges & Zakkou 2021, Fenner 2020, Spicher 2020, Liao & Meskin 2018, Perullo 2018, Lopes 2017, Shelley 2017, Spicher 2017
Introductions Liao & Meskin 2018, Perullo 2018, Lopes 2017, Shelley 2017, Spicher 2017
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  1. A Puzzle About Aftertaste.Akiko Frischhut & Giuliano Torrengo - forthcoming - In Andrea Borghini & Patrik Engisch (eds.), Philosophy of Recipes. Making, Experiencing, Valuing.
    When we cook, by meticulously following a recipe, or adding a personal twist to it, we sometimes care not only to (re-)produce a taste that we can enjoy, but also to give our food a certain aftertaste. This is not surprising, given that we ordinarily take aftertaste to be an important part of the gustatory experience as a whole, one which we seek out, and through which we evaluate what we eat and drink—at least in many cases. What is surprising (...)
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  2. The Hope of Agreement: Against Vibing Accounts of Aesthetic Judgment.Nat Hansen & Zed Adams - 2023 - Mind.
    Stanley Cavell’s account of aesthetic judgment has two components. The first is a feeling: the judge has to see, hear, ‘dig’ something in the object being judged, there has to be an ‘emotion’ that the judge feels and expresses. The second is the ‘discipline of accounting for [the judgment]’, a readiness to argue for one’s aesthetic judgment in the face of disagreement. The discipline of accounting for one’s aesthetic judgments involves what Nick Riggle has called a norm of convergence: the (...)
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  3. Cavendish’s Aesthetic Realism.Daniel Whiting - 2023 - Philosophers' Imprint 23 (15):1-17.
    In this paper, I offer a new interpretation of Margaret Cavendish’s remarks on beauty. According to it, Cavendish takes beauty to be a real, response-independent quality of objects. In this sense, Cavendish is an aesthetic realist. This position, which remains constant throughout her philosophical writings, contrasts with the non-realist views that were soon after to dominate philosophical reflections on matters of taste in the early modern period. It also, I argue, contrasts with the realism of Cavendish’s contemporary, Henry More. While (...)
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  4. De gustibus est disputandum: An empirical investigation of the folk concept of aesthetic taste.Constant Bonard, Florian Cova & Steve Humbert-Droz - 2022 - In Jeremy Wyatt, Julia Zakkou & Dan Zeman (eds.), Perspectives on Taste: Aesthetics, Language, Metaphysics, and Experimental Philosophy. pp. 77-108.
    Past research on folk aesthetics has suggested that most people are subjectivists when it comes to aesthetic judgment. However, most people also make a distinction between good and bad aesthetic taste. To understand the extent to which these two observations conflict with one another, we need a better understanding of people's everyday concept of aesthetic taste. In this paper, we present the results of a study in which participants drawn from a representative sample of the US population were asked whether (...)
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  5. Forget Taste.Noël Carroll - 2022 - Journal of Aesthetic Education 56 (1):1-27.
    “Forget Taste” rejects the classical notion of taste as a viable concept for the exercise of critical evaluation and proposes an alternative approach to critical evaluation based crucially on the idea of the constitutive purpose of the artwork. The goal of this paper is to advance an approach—which I call the purpose-driven approach—to the critical evaluation of artworks that develops from and refines the views of art evaluation presented in my previous work. This approach, in virtue of its focus on (...)
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  6. Art and Learning: A Predictive Processing Proposal.Jacopo Frascaroli - 2022 - Dissertation, University of York
    This work investigates one of the most widespread yet elusive ideas about our experience of art: the idea that there is something cognitively valuable in engaging with great artworks, or, in other words, that we learn from them. This claim and the age-old controversy that surrounds it are reconsidered in light of the psychological and neuroscientific literature on learning, in one of the first systematic efforts to bridge the gap between philosophical and scientific inquiries on the topic. The work has (...)
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  7. Aesthetic Taste: Perceptual Discernment or Emotional Sensibility?Irene Martínez Marín & Elisabeth Schellekens - 2022 - In Dan Zeman and Julia Zakkou Jeremy Wyatt (ed.), Perspectives on Taste: Aesthetics, Language, Metaphysics, and Experimental Philosophy. Routledge.
    Two common strategies have dominated attempts to account for the nature of taste. On the one side, we have an affectivist understanding of taste where aesthetic attribution has to do with the expression of a subjective response. On the other side, we find a non-affectivist approach according to which to judge something aesthetically is to epistemically track its main aesthetic properties. Our main argument will show that neither emotion nor perception can explain the nature of aesthetic taste single-handedly. In this (...)
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  8. Aesthetic Humility: A Kantian Model.Samantha Matherne - 2022 - Mind (fzac010):452-478.
    Unlike its moral and intellectual counterparts, the virtue of aesthetic humility has been widely neglected. In order to begin filling in this gap, I argue that Kant’s aesthetics is a promising resource for developing a model of aesthetic humility. Initially, however, this may seem like an unpromising starting point as Kant’s aesthetics might appear to promote aesthetic arrogance instead. In spite of this prima facie worry, I claim that Kant’s aesthetics provides an illuminating model of aesthetic humility that sheds light (...)
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  9. Perspectives on Taste: Aesthetics, Language, Metaphysics, and Experimental Philosophy.Jeremy Wyatt, Julia Zakkou & Dan Zeman (eds.) - 2022 - Routledge.
    This book offers a sustained, interdisciplinary examination of taste. It addresses a range of topics that have been at the heart of lively debates in philosophy of language, linguistics, metaphysics, aesthetics, and experimental philosophy. Our everyday lives are suffused with discussions about taste. We are quick to offer familiar platitudes about taste, but we struggle when facing the questions that matter--what taste is, how it is related to subjectivity, what distinguishes good from bad taste, why it is valuable to make (...)
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  10. Cycles of Taste, an Unacknowledged Problem in Ancient Art and Criticism.Frank Pentland Chambers - 2021 - Hassell Street Press.
    This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be (...)
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  11. Taste, traits, and tendencies.Alexander Dinges & Julia Zakkou - 2021 - Philosophical Studies 178 (4):1183-1206.
    Many experiential properties are naturally understood as dispositions such that e.g. a cake tastes good to you iff you are disposed to get gustatory pleasure when you eat it. Such dispositional analyses, however, face a challenge. It has been widely observed that one cannot properly assert “The cake tastes good to me” unless one has tried it. This acquaintance requirement is puzzling on the dispositional account because it should be possible to be disposed to like the cake even if this (...)
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  12. The Interpersonal Variability of Gustatory Sensation and the Prospects for an Alimentary Aesthetics.Vaughn Bryan Baltzly - 2020 - Intervalla 7 (1):6-16.
    We all have different “tastes” for different tastes: some of us have a sweet tooth, while others prefer more subtle flavors; some crave spicy foods, while others cannot stand them. As Bourdieu and others have pointed out, these varying judgments seem to be more than mere preferences; often they reflect (and partially constitute) differences of class and culture. But I want to suggest that we’ve possibly overlooked another important source of these divergent gastronomic evaluations, other than hierarchy and caste: mere (...)
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  13. Developing Aesthetic Taste.David Fenner - 2020 - Journal of Aesthetic Education 54 (2):113-122.
    Once a group of physicists at my university invited me to a physics colloquium. They were certain that I would get a great deal out of it. I love theoretical physics, although my preparation for understanding the "real stuff" is extremely modest. After the first ten minutes of the lecture, I realized I was in way over my head; though I understood the topic and the trajectory, I was not able to follow the path. But I stayed and continued to (...)
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  14. Art Forms Emerging: An Approach to Evaluative Diversity in Art.Mohan Matthen - 2020 - Journal of Aesthetics and Art Criticism 78 (3):303-318.
    An artwork in one culture and form, say European classical music, cannot be evaluated in the context of another, say Hindustani music. While a person educated in the traditions of European music can rationally evaluate and discuss her response to a string quartet by Beethoven, her response to music in a foreign culture is merely subjective. She might "like" the latter, but her response is merely subjective. In this paper, I discuss the role of artforms: why response can be "objectively" (...)
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  15. Aesthetic Taste Now: A Look Beyond Art and the History of Philosophy.Michael R. Spicher - 2020 - Journal of Comparative Literature and Aesthetics 3 (43):159-167.
    Aesthetic taste rose to prominence in the eighteenth century, and then quickly disappeared. Since the start of the 2000s, scholars have slowly returned to the main traditional concepts in aesthetics—beauty, the sublime, and aesthetic experience. Aesthetic taste, however, has lagged behind. I focus on two explanations for this downturn: aesthetics is too often associated with art alone and taste is thought to have no connection with anything objective. In this paper, I suggest that theories of aesthetic taste are still valuable. (...)
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  16. San Alberto Magno y las bellas artes.David Torrijos-Castrillejo - 2020 - de Medio Aevo 14:117-129.
    This article aims to address the widespread thesis according to which medieval scholastics would not handle the idea of fine art. Based on a suggestion by Anzulewicz, the author shows how Albert the Great did understand the peculiarity of fine arts and put them in close relationship with liberal arts. There are fine arts, such as music, which are sought after for their own sake and can, therefore, be considered as fully liberal. In contrast to them, there are other arts (...)
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  17. Sobre una posible influencia del Quijote en el pensamiento de Hume.Mario Edmundo Chávez Tortolero - 2020 - Ciudad de México, CDMX, México: Universidad Nacional Autónoma de México / Itaca.
    A lo largo de este libro se ofrece una interpretación novedosa y sugerente del pensamiento de David Hume y del Quijote, leído y citado por aquél, siendo una obra muy influyente en la Inglaterra de su tiempo. El autor pretende mostrar que la influencia del Quijote en el pensamiento de Hume es posible, probable y plausible, para lo cual ofrece diversos argumentos. Desarrolla su interpretación mostrando que un fragmento extraído del Quijote es indispensable para la postulación del criterio del gusto (...)
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  18. De Pulchritudine non est Disputandum? A cross‐cultural investigation of the alleged intersubjective validity of aesthetic judgment.Florian Cova, Christopher Y. Olivola, Edouard Machery, Stephen Stich, David Rose, Mario Alai, Adriano Angelucci, Renatas Berniūnas, Emma E. Buchtel, Amita Chatterjee, Hyundeuk Cheon, In-Rae Cho, Daniel Cohnitz, Vilius Dranseika, Ángeles E. Lagos, Laleh Ghadakpour, Maurice Grinberg, Ivar Hannikainen, Takaaki Hashimoto, Amir Horowitz, Evgeniya Hristova, Yasmina Jraissati, Veselina Kadreva, Kaori Karasawa, Hackjin Kim, Yeonjeong Kim, Minwoo Lee, Carlos Mauro, Masaharu Mizumoto, Sebastiano Moruzzi, Jorge Ornelas, Barbara Osimani, Carlos Romero, Alejandro Rosas, Massimo Sangoi, Andrea Sereni, Sarah Songhorian, Paulo Sousa, Noel Struchiner, Vera Tripodi, Naoki Usui, Alejandro V. del Mercado, Giorgio Volpe, Hrag A. Vosgerichian, Xueyi Zhang & Jing Zhu - 2019 - Mind and Language 34 (3):317-338.
    Since at least Hume and Kant, philosophers working on the nature of aesthetic judgment have generally agreed that common sense does not treat aesthetic judgments in the same way as typical expressions of subjective preferences—rather, it endows them with intersubjective validity, the property of being right or wrong regardless of disagreement. Moreover, this apparent intersubjective validity has been taken to constitute one of the main explananda for philosophical accounts of aesthetic judgment. But is it really the case that most people (...)
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  19. Aesthetic Comprehension of Abstract and Emotion Concepts: Kant’s Aesthetics Renewed.Mojca Küplen - 2018 - Itinera 15:39-56.
    In § 49 of the Critique of the Power of Judgment Kant puts forward a view that the feeling of pleasure in the experience of the beautiful can be stimulated not merely by perceptual properties, but by ideas and thoughts as well. The aim of this paper is to argue that aesthetic ideas fill in the emptiness that abstract and emotion concepts on their own would have without empirical intuitions. That is, aesthetic ideas make these concepts more accessible to us, (...)
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  20. Morality and Aesthetics of Food.Shen-yi Liao & Aaron Meskin - 2018 - In Anne Barnhill, Mark Budolfson & Tyler Doggett (eds.), The Oxford Handbook on Food Ethics. Oxford University Press. pp. 658-679.
    This chapter explores the interaction between the moral value and aesthetic value of food, in part by connecting it to existing discussions of the interaction between moral and aesthetic values of art. Along the way, this chapter considers food as art, the aesthetic value of food, and the role of expertise in uncovering aesthetic value. Ultimately this chapter argues against both food autonomism (the view that food's moral value is unconnected to its aesthetic value) and Carolyn Korsmeyer's food moralism (the (...)
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  21. Fitting Attitude Theory and the Normativity of Jokes.Stephanie Patridge & Andrew Jordan - 2018 - Erkenntnis 83 (6):1303-1320.
    We defend a fitting-attitude theory of the funny against a set of potential objections. Ultimately, we endorse a version of FA theory that treats reasons for amusement as non-compelling, metaphysically non-conditional, and alterable by social features of the joke telling context. We find that this version of FA theory is well-suited to accommodate our ordinary practices of telling and being amused by jokes, and helpfully bears on the related faultless disagreement dispute.
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  22. Haptic Taste as a Task.Nicola Perullo - 2018 - The Monist 101 (3):261-276.
    In this essay I propose a new theory of taste, starting from the assumption of the multisensorial and ecological approach to the senses, as proposed by Gibson in his psychology of perception and by Dewey in his philosophy and aesthetics. In contrast with an optical approach to tastes and tasting, here I propose the concept of haptic taste to describe a perceptual engagement deeply involved in the processes of experiencing food and beverages, although my examples are mostly related to wine. (...)
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  23. Eighteenth Century British Aesthetics.James Shelley - 2018 - Stanford Encyclopedia of Philosophy.
    18th-century British aesthetics addressed itself to a variety of questions: What is taste? What is beauty? Is there is a standard of taste and of beauty? What is the relation between the beauty of nature and that of artistic representation? What is the relation between one fine art and another? How ought the fine arts be ranked one against another? What is the nature of the sublime and ought it be ranked with the beautiful? What is the nature of genius (...)
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  24. Disputing Taste.Dominic McIver Lopes - 2017 - In James O. Young (ed.), The Semantics of Aesthetic Judgement. Oxford: pp. 61-81.
    Philosophers have championed contextualist and relativist semantics for aesthetic discourse that attempt to explain faultless disagreement. However, both types of semantics do a good job explaining faultless disagreement. As a rule, more explananda assist in theory choice. This chapter proposes that three more facts need explaining. Aesthetic disputes revolve around objects, even as they express attitudes. They also extend into lengthy exchanges wherein reasons are offered and withdrawn. Finally, they play a role in the formation and regulation of aesthetic practices. (...)
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  25. Nietzsche on taste: epistemic privilege and anti-realism.Jonathan Mitchell - 2017 - Inquiry: An Interdisciplinary Journal of Philosophy 60 (1-2):31-65.
    The central aim of this article is to argue that Nietzsche takes his own taste, and those in the relevant sense similar to it, to enjoy a kind of epistemic privilege over their rivals. Section 2 will examine the textual evidence for an anti-realist reading of Nietzsche on taste. Section 3 will then provide an account of taste as an ‘affective evaluative sensibility’, asking whether taste so understood supports an anti-realist reading. I will argue that it does not and that (...)
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  26. The Fear of Aesthetics in Art and Literary Theory.Sam Rose - 2017 - New Literary History 48 (2):223-244.
    Is aesthetics, as has recently been claimed, now able to meet the accusations often levelled against it? This essay examines counters to three of the most common: that aesthetics is based around overly narrow conceptions of "art" and "the aesthetic"; that aesthetics is politically disengaged; and that aesthetics fails to engage with actual art objects and their histories.
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  27. The concept of the aesthetic.James Shelley - 2017 - Stanford Encyclopedia of Philosophy.
    Introduced into the philosophical lexicon during the Eighteenth Century, the term ‘aesthetic’ has come to be used to designate, among other things, a kind of object, a kind of judgment, a kind of attitude, a kind of experience, and a kind of value. For the most part, aesthetic theories have divided over questions particular to one or another of these designations: whether artworks are necessarily aesthetic objects; how to square the allegedly perceptual basis of aesthetic judgments with the fact that (...)
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  28. Aesthetic Properties as Powers.Vid Simoniti - 2017 - European Journal of Philosophy 25 (4):1434-1453.
    This paper argues for a realist position in the metaphysics of aesthetic properties. Realist positions about aesthetic properties are few and far between, though sometimes developed by analogy to realism about colours. By contrast, my position is based on a disanalogy between aesthetic properties and colours. Unlike colours, aesthetic properties are perceived as relatively unsteady properties: as powers that objects have to cause a certain experience in the observer. Following on from this observation, I develop a realist account of aesthetic (...)
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  29. Aesthetic Taste.Michael R. Spicher - 2017 - Internet Encyclopedia of Philosophy.
    Aesthetic Taste Taste is the most common trope when talking about the intellectual judgment of an object’s aesthetic merit. This popularity rose to an unprecedented degree in the eighteenth century, which is the main focus of this article. Taste became a major concept in aesthetics. This prominence was so pronounced that it might seem that … Continue reading Aesthetic Taste →.
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  30. Mathematics and Aesthetics in Kantian Perspectives.Wenzel Christian Helmut - 2016 - In Peter Cassaza, Steven G. Krantz & Randi R. Ruden (eds.), I, Mathematician II. Further Introspections on the Mathematical Life. The Consortium of Mathematics and its Applications. pp. 93-106.
    This essay will inform the reader about Kant’s views on mathematics and aesthetics. It will also critically discuss these views and offer further suggestions and personal opinions from the author’s side. Kant (1724-1804) was not a mathematician, nor was he an artist. One must even admit that he had little understanding of higher mathematics and that he did not have much of a theory that could be called a “philosophy of mathematics” either. But he formulated a very influential aesthetic theory (...)
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  31. Does the new Classicism need Evolutionary Theory?Ray Scott Percival - 2016 - In Elizabeth Millán (ed.), After the Avant-Gardes: Reflections on the Future of the Fine Arts. Chicago: Open Court Publishers. pp. 109-126.
    In what way might the new classicism gain support from evolutionary theory? My rough answer is that evolutionary theory can help defend a return to more classical artistic standards and also explain why classical standards are not simply imposed by social conditioning or by powerful elites, but arise naturally from something more fundamental in the human constitution. Classical standards and themes are an expression of our evolutionary history. The mind can be seen as a biological organ or function, produced by (...)
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  32. Aesthetics and Rule Following.Christian Helmut Wenzel - 2016 - Contributions of the Austrian Ludwig Wittgenstein Society 24:260-262.
    In this essay I point out parallels between Kant’s theory of aesthetics and Wittgenstein’s discussion of rule following. Although Wittgenstein did not write an aesthetics and Kant did not discuss Wittgensteinian rule-following problems, and although both Kant and Wittgenstein begin at very different starting points and use different methods, they end up dealing with similar issues, namely issues about rules, particularity, exemplarity, objectivity, practice, and as-if statements.
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  33. Beauty, Ugliness and the Free Play of Imagination: an approach to Kant's Aesthetics.Mojca Küplen - 2015 - Cham: Springer Verlag.
    At the end of section §6 in the Analytic of the Beautiful, Kant defines taste as the “faculty for judging an object or a kind of representation through a satisfaction or dissatisfaction without any interest”. On the face of it, Kant’s definition of taste includes both; positive and negative judgments of taste. Moreover, Kant’s term ‘dissatisfaction’ implies not only that negative judgments of taste are those of the non-beautiful, but also that of the ugly, depending on the presence of an (...)
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  34. Aesthetic Experts, Guides to Value.Dominic Mciver Lopes - 2015 - Journal of Aesthetics and Art Criticism 73 (3):235-246.
    A theory of aesthetic value should explain the performance of aesthetic experts, for aesthetic experts are agents who track aesthetic value. Aesthetic empiricism, the theory that an item's aesthetic value is its power to yield aesthetic pleasure, suggests that aesthetic experts are best at locating aesthetic pleasure, especially given aesthetic internalism, the view that aesthetic reasons always have motivating force. Problems with empiricism and internalism open the door to an alternative. Aesthetic experts perform a range of actions not aimed at (...)
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  35. Taste and Acquaintance.Aaron Meskin & Jon Robson - 2015 - Journal of Aesthetics and Art Criticism 73 (2):127-139.
    The analogy between gustatory taste and critical or aesthetic taste plays a recurring role in the history of aesthetics. Our interest in this article is in a particular way in which gustatory judgments are frequently thought to be analogous to critical judgments. It appears obvious to many that to know how a particular object tastes we must have tasted it for ourselves; the proof of the pudding, we are all told, is in the eating. And it has seemed just as (...)
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  36. Traditional Kitsch and the Janus-Head of Comfort.C. E. Emmer - 2014 - In Justyna Stępień (ed.), Redefining Kitsch and Camp in Literature and Culture. Cambridge Scholars Publishing. pp. 23-38.
    "C.E. Emmer’s article addresses the ongoing debates over how to classify and understand kitsch, from the inception of postmodern culture onwards. It is suggested that the lack of clear distinction between fine art and popular culture generates 'approaches to kitsch – what we might call 'deflationary' approaches – that conspire to create the impression that, ultimately, either 'kitsch' should be abandoned as a concept altogether, or we should simply abandon ourselves to enjoying kitschy objects as kitsch.' The author offers critical (...)
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  37. Seeing culture through the eye of the beholder: four methods in pursuit of taste.Ashley Mears - 2014 - Theory and Society 43 (3-4):291-309.
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  38. How Can a Sceptic Have a Standard of Taste?Susan Hahn - 2013 - British Journal of Aesthetics 53 (4):379-392.
    Why wasn’t Hume a sceptic about matters of taste? He was a thoroughgoing sceptic about fundamental matters in traditional metaphysics, such as cause, causal necessitation, inductive inferences, the self, even external objects. Yet, without exception, Hume’s aesthetics is read as abruptly reversing his sceptical position and promoting a timeless and objective standard for judging beauty. I reject the dominant approach for displacing the gains of his scepticism. To impute to Hume knowledge of a standard that depends essentially on a relation (...)
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  39. Reply to Nicholas Riggle's “Levinson on the Aesthetic Ideal”.Jerrold Levinson - 2013 - Journal of Aesthetics and Art Criticism 71 (3):281-282.
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  40. Levinson on the Aesthetic Ideal.Nicholas Riggle - 2013 - Journal of Aesthetics and Art Criticism 71 (3):277-281.
    In “Artistic Worth and Personal Taste,” Jerrold Levinson develops a problem for those who think we should strive to be “ideal critics” in our aesthetic lives. He then offers several solutions to this problem. I argue that his solutions miss the mark and that the problem he characterizes may not be genuine after all.
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  41. Hume and the Joint Verdict of True Judges.James Shelley - 2013 - Journal of Aesthetics and Art Criticism 71 (2):145-153.
    Malcolm Budd speaks for many when he locates the "principal weakness" of Hume's account of the standard of taste in Hume's "blithe optimism about the uniformity of response of his true judges of artistic value". I argue that Hume's optimism is not blithe. I argue, in particular, that it follows from Hume's definition of a true judge that true judges will never disagree, and that it follows from his appeal to the test of time that true judges will agree often (...)
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  42. On knowledge and taste. An anthropo-philosophical exercise on gastronomy.Luz Marina Vélez Jiménez - 2013 - Escritos 21 (46):171-200.
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  43. The Elements of Taste: How Many Are There?S. K. Wertz - 2013 - Journal of Aesthetic Education 47 (1):46-57.
    The perception created by the combination of olfaction and taste is called flavor.What is the number of tastes or flavors we have? Is it five, as most Chinese believe? None, as the ancient Taoists asserted? Four, as Western science traditionally claims? Or is it six or seven or even fourteen? World cuisines are at odds on this issue, and I shall briefly explore here their reasons for their numbers. There is a consensus among some of the elements that tells us (...)
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  44. Indexical contextualism and the challenges from disagreement.Carl Baker - 2012 - Philosophical Studies 157 (1):107-123.
    In this paper I argue against one variety of contextualism about aesthetic predicates such as “beautiful.” Contextualist analyses of these and other predicates have been subject to several challenges surrounding disagreement. Focusing on one kind of contextualism— individualized indexical contextualism —I unpack these various challenges and consider the responses available to the contextualist. The three responses I consider are as follows: giving an alternative analysis of the concept of disagreement ; claiming that speakers suffer from semantic blindness; and claiming that (...)
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  45. A Matter of Taste. The semi-serious musings of a wine taster on the contentious prospects of professional tasting.Giampaolo Gravina - 2012 - Rivista di Estetica 51:149-154.
    During a Barolo en primeur tasting session, a seasoned wine taster is assailed by a procedural unease which leads him to question the foundations on which his work rests. Sparked off by his reading of Michel Le Gris’ pamphlet Dionysos crucifié, the taster’s objections and perplexities are directed towards teasing out the rules and coordinates of a tasting aesthetic which has become tamed and domesticated, at the service of a narcissistic “tyranny of instant gratification”. Such an approach translates into wines (...)
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  46. Wineworld: Tasting, Making, Drinking, Being.Nicola Perullo - 2012 - Rivista di Estetica 51:3-48.
    Ogni vino bevuto ha il suo racconto. Mio proposito: renderne facile l’ascolto e la comprensione a te, lettore, che ami il vino – mi leggi –, o sei disposto a riconoscerlo amico.L. Veronelli 1. Introduction: A little something about the wineworld 1.1. The first time In 1971, Mario Soldati, Italian writer, journalist and expert of wine, published the second series of Vino al Vino, a book about wine production in Italy. In the Introduction titled “Wine as a Work of Art” (...)
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  47. Comparing and Sharing Taste: Reflections on Critical Advice.Stephanie Ross - 2012 - Journal of Aesthetics and Art Criticism 70 (4):363-371.
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  48. The Fiction of the Standard of Taste: David Hume on the Social Constitution of Beauty.Alessandra Stradella - 2012 - Journal of Aesthetic Education 46 (4):32-47.
    Originally published as one of the Four Dissertations and then included in the 1758 edition of the Essays, the 1757 paper “Of the Standard of Taste” qualifies as David Hume’s official contribution to criticism.1 A few exceptions aside, no real or thorough effort has been taken by its critics to place the essay in the overall context of Hume’s science of human nature.2 Hume has certainly his share of responsibility in this: “Most of these essays were wrote with a View (...)
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  49. Notes on the Classical Aesthetics of Perception and Taste.Jozef Zilinek - 2012 - Organon F: Medzinárodný Časopis Pre Analytickú Filozofiu 19 (1).
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  50. The Limits of Taste: Politics, Aesthetics, and Christ in Contemporary Australia.Zoe Alderton - 2011 - Literature & Aesthetics 21 (2):65-93.
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